Preheat oven to 350 and put cupcake liners in muffin tins.
In a medium bowl sift cake mix. In larger bowl combine eggs, lemon zest, lemon juice, greek yogurt, oil, milk/half and half, and coconut extract and mix until smooth. Gradually mix in cake mix. Pour into prepared muffin tins, filling each liner 3/4 full. Bake 15-28 minutes until an inserted toothpick comes out clean. Allow to cool completely.
Mix butter until smooth. Add lemon juice, lemon zest, greek yogurt (or sour cream), and coconut extract and mix until smooth. Slowly mix in powdered sugar 1 cup at a time until desired consistency is reached (more for a stiffer frosting that will pipe well). Pipe or spread onto cooled cupcakes. Top with shredded coconut, cherries, and lemon slices if desired. Store in airtight container.